Baked Huevos Rancheros [Poor Kid's]
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1 15 ounce can diced tomatoes (with or without chiles)
1 or 2 eggs
1 green onion, sliced fine, white and green parts separated
Salt and pepper to taste
Preheat oven to 375 degrees F.
Pour can of diced tomatoes into a skillet or small saucepan and bring to a
simmer over medium heat. Simmer, stirring occasionally, for 15 minutes,
until liquid is reduced. Add salt and pepper to taste. (Note: I added
1/4 cup water to the tomatoes before simmering to reduce and perhaps won't
do this next time.)
Line the bottom of an ovenproof dish with the chopped white part of the
green onion. I used a 5-inch individual ramekin to bake one egg, but you
could use a slightly bigger dish if baking two eggs.
Once tomato is reduced, you will have about one cup of tomato goodness. If
baking one egg, pour 1/2 cup reduced tomato into ramekin. If baking two
eggs, use all the reduced tomato.
Make one (or two) well(s) in tomato and crack egg(s) into well(s).
Bake in preheated oven for 13-15 minutes, until white appears to be set.
Let dish set for 5 minutes before eating.
Adpated from: baketivities blog